Featured Articles

Drinking Old Wine
Many of our favorite wines have been old bottles. While the great majority of wines are made to be consumed within a couple of years of their production, the relatively few wines that are intended to age can offer absolutely magical tasting experiences.
We are pleased to offer older wine

Decanting Wine
The following will GREATLY enhance your pleasure with a bottle of older wine. It may sound like a hassle, but it’s really not so bad, and well worth the trouble.
Basic Wine Decanting 101
There is nothing complicated or mysterious about this process; just follow these simple instruct

New from the Jura: Les Granges Paquenesses!Loreline Laborde is living the fantasy many city dwellers have during rush hour: fleeing the city to live a quiet life in harmony with nature. After completing her formal studies in viticulture, Loreline left the bustling city of Montpellier to make wine in the undulating foothills of Tourmont, a vi

Broc Cellars Rocks!Based out of Berkeley, California, Broc Cellars is an exciting winery, headed by winemaker Chris Brockway, that focuses on offbeat wines from intriguing and often much older vineyards. Their winemaking process uses only native yeasts with minimal doses of SO2 at bottling. These wines

New Arrivals from BordeauxWith the winter coming, what better than to drink beautiful full bodied red Bordeaux with hearty meals. Our new arrivals are exciting: all certified organic or biodynamic, these wines represent the true characteristics of traditional Bordeaux, offering vibrant minerality, great structure,&

10% Case Discount

Get 10% off the purchase price with every order of 12 bottles or more of still wine not already on sale. The savings add up!

Offsite Tastings*

Candela Prol, highly experienced certified wine educator and friend of the shop, is available for tastings and training for private and corporate events.
For rates and other inquiries, please contact her at
candelaprol@gmail.com
.

*Offsite events are contracted to and coordinated by a 3rd party, and are in no way affiliated with Chambers Street Wines.

Tastings & Events

Friday, August 17

Stephen Bitterolf Pours!

5:00 PM
TO 7:00 PM

Come try new arrivals from Germany and ask Stephen about his garden.

Saturday, August 18

Josh from Treasury pours Hudson Valley Ciders!

4:00 PM
TO 7:00 PM

Thursday, August 23

Ryan from Joto Pours Sake!

5:00 PM
TO 7:00 PM

Thursday, August 30

Jeremy Pours Artisanal Rum

5:00 PM
TO 7:00 PM

Thursday, October 4

Neversink Spirits

5:00 PM
TO 7:00 PM

Wednesday, October 10

Louie Pours St. Agrestis

5:00 PM
TO 7:00 PM

Featured Articles

Drinking Old Wine
Many of our favorite wines have been old bottles. While the great majority of wines are made to be consumed within a couple of years of their production, the relatively few wines that are intended to age can offer absolutely magical tasting experiences.
We are pleased to offer older wine

Decanting Wine
The following will GREATLY enhance your pleasure with a bottle of older wine. It may sound like a hassle, but it’s really not so bad, and well worth the trouble.
Basic Wine Decanting 101
There is nothing complicated or mysterious about this process; just follow these simple instruct

New from the Jura: Les Granges Paquenesses!Loreline Laborde is living the fantasy many city dwellers have during rush hour: fleeing the city to live a quiet life in harmony with nature. After completing her formal studies in viticulture, Loreline left the bustling city of Montpellier to make wine in the undulating foothills of Tourmont, a vi

Broc Cellars Rocks!Based out of Berkeley, California, Broc Cellars is an exciting winery, headed by winemaker Chris Brockway, that focuses on offbeat wines from intriguing and often much older vineyards. Their winemaking process uses only native yeasts with minimal doses of SO2 at bottling. These wines

New Arrivals from BordeauxWith the winter coming, what better than to drink beautiful full bodied red Bordeaux with hearty meals. Our new arrivals are exciting: all certified organic or biodynamic, these wines represent the true characteristics of traditional Bordeaux, offering vibrant minerality, great structure,&

Shannon Kete and John Walker’s Wine Registry

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One thing we enjoy in abundance (ahem) is wine. Chambers Street Wines in Tribeca has been of good counsel to John and Shannon in this regard and has kindly offered us the wedding registry detailed below.

We’d be very excited and grateful to receive any of the wines below, and would enjoy bottles either for drinking now or for laying down. Any purchases can be done securely online or over the phone.

Shannon and John

______________________________________________

NOTE from Chambers Street Wines:

WHEN ORDERING ONLINE, simply reference SHANNON and JOHN'S WEDDING in the NOTES field.

Any gift messages can also be written in the NOTES field and will be included with the wines.

2012 is an excellent vintage for our go-to Sancerre from Fernand Girard et Fils. Lovely lime flower, white fruit, gooseberry and boxwood aromas. Nice weight on the palate with citrus, floral and white fruits balanced by good acidity and finishing with nice fruit and stone flavors. A very good Sancerre at a reasonable price!

From loess soils in the northern Wagram farmed with biodynamic methods. More open and fleshy than the 2012 vintage, this year's Am Berg show off with pristine, rich aromatics, hints of underripe nectarines, a bit of fat on the finish, and a healthy crackle of acidity to keep it lively. Far too few Grüners at this price are as expressive, focused, and structured with minerals as this favorite of ours from the ever-impressive Bernhard Ott. Jonathan Kemp

Now is the time to buy the 2013 Pépière Muscadet as the later bottlings contain juice from the older vines giving a denser, more mineral wine. Subtle hints of citrus, herbal and white fruit aromas, the palate is dense and mineral with firm acidity with more weight and length than the fruitier first bottling. Really refreshing and perfect for hot weather!

Clemens and his wife Rita are at the cutting edge of biodynamic agriculture and minimal-intervention winemaking in the Mosel. Their 2012 Riesling Trocken weighs in at 11.5%, naturally dry fermented. Fresh like a cool mountain breeze through a cabin window. Acid-driven, clean, lean, and mineral-rich. A highly suitable introduction to the wines of Clemens Busch. Jonathan Kemp

Bright, crisp, thirst-quenching, and powerfully gorgeous. Racy acidity that is impeccably woven into a perfect, linear beam of mouth-watering citrus and sugars. Intense, practically dry finish with serious, slate-driven mineral chalk, lime pith, grapefruit, and subtle hints of white flowers. From a mixture of old and young vines on the slope just to the west of Ayl in the Saar. At this price, and because of its versatile nature, it's a good idea to have a few bottles around at all times. JK

The delicious 2010 Vouvray Les Trois Argiles is a hard act to follow, but Francois likes the 2011 vintage very much. Despite a difficult growing season, he got both good ripeness and good acidity from his beautifully maintained organic vineyards. The clay topsoils over limestone give a less aromatic wine than his Silex Noir, but the Trois Argiles has subtle honeyed white fruit aromas with almond, citrus and floral notes. The palate is dense, stony and elegant with pear, candied citrus, stone, herbal and caramel flavors with terrific length. Delicious now, it will be best after three to five years of cellaring, and if recent tastings of his wines from the 1950s would indicate, it's capable of long-term aging as well.

Stéphane Orieux's father Joseph converted the estate to organic agriculture back in 1967, and Stéphane has continued (now certified by Ecocert) the great vineyard work of this father. Clos de la Coudraye is a great parcel in Vallet on granite subsoil with very old vines. The 2012 is a lovely wine with ripe aromas of lemon confit, melon, dried herbs and pear; the palate is dense with stone, citrus, pear and anise flavors. A classic Muscadet from granite soils, drink now or hold up to 10 years.

The 2009 Château Thébaud Clos des Morines was our favorite wine of the vintage from Domaine de la Pépière and the 2010 is no less outstanding! As Rémi Branger of Pépière explained, the higher acidity in this vintage permitted a longer, three year élevage sur lie, giving the wine great density, complexity and structure. Beautiful aromas of citrus peel, apple blossom, pear and stone. The palate is dense with saline mineral, citrus, white fruits and wet stone. Really long with great acidity and depth. This is a great Muscadet— drink now with any elegant seafood dish of keep ten to twenty years and serve with lobster, monkfish and aged goat cheeses.... Fabulous—thank-you Marc and Rémi! UPDATE April 2015: The wine is absolutely sensational - given an hour to open up, vivid aromas of dried pear, thyme, lemon verbena and stone are followed by a dense, intensely stony palate with mineral, dried fruits, citrus, and earth. Fabulous length with a miraculous mineral finish. OK, I'm a little over-enthusiastic, but this wine puts $100 white Burgundies to shame....($23.39 per bottle on a case purchase!)

We hold dearly to our impression, formed years ago, that Morellino di Scansano should be a pure expression of Sangiovese, a bit lighter and easier-going than good Chianti or wine from Montalcino or Montepulciano, and somehow expressive of Scansano’s relative proximity to the sea. For a long time we’ve been on the hunt for Morellino that we really liked, but with no luck – to our taste the zone has fallen on hard times because of the introduction of all kinds of distressing innovation, most importantly permitting the addition to the wine of any old other grape variety that the producer might choose. The wines might taste like good red wine, but to us they certainly didn’t taste like Morellino. Then we found Montecivoli, where wine was first produced for commercial sale in the early 1990s. The vines are farmed organically and are not irrigated (which is notable because irrigation has become very common in Scansano ). The wine is fermented in stainless steel and then aged for six months in 4-5 year old barriques. No spoofilation is employed in the production of this wine, and SO2 levels are very low. Anyway, we love the wine – it takes us back to our old ideal for Morellino. JW

We love a perfectly cooked prime dry-aged steak. Furthermore, we love the ritual of grilling with our friends and dining al fresco. We do not, however, enjoy high-octane, 'steak' wines after spending all day in the heat. What will wake up the palate and accompany that just-so ribeye? Montecivoli 2010 Morellino di Scansano is tailor-made for the job. Organically farmed, aged in neutral wood, and unencumbered by the addition of other grape varieties, the Montecivoli is a lighter, red-fruited expression of Sangiovese. We love the bright acidity and vibrant fruit as a contrast to the char and fatty richness of grilled beef. This Morellino is truly fluent in barbecue! JCM

Peciña's Crianza spends two years in used American oak and two years in bottle before release, for a supple, medium-bodied Rioja featuring pretty red fruits and the patented green herb and savory leather character that brings us back to this traditional estate's wines vintage after vintage. AR

Winemaker Sandra Bravo Marin crafts this bright and beautiful young Rioja from biodynamically farmed Tempranillo vines at 650m altitude in La Bastida (not far from the great Remelluri estate). Tart cherry, rich red plum, and cool mossy earth on the nose, with an exuberant, medium-bodied palate of crisp cranberry, sweet raspberry and wild cherries, with an earthy, mineral-laden finish. This is a Rioja of extreme quality and versatility in this price range and highly recommended. Ariana Rolich

Frascole is doing an amazing job of making old-school Chianti at bargain prices. This is really an honest wine (made from organic grapes) that’s fairly full-bodied but with good balance, nice dry fruit, and classic Chianti earthiness. A perfect wintery red for a cold night around the fire (electronic or otherwise), and a total steal.

(From young vines, planted in the 90's, always organic, and from parcels of old vines, converted to organic, in Chavanay, below Condrieu) Lovely floral blackberry and black cherry aromas with earth, musk and spice—really quite pretty. The palate is medium-bodied with bright acidity showing raspberry, citrus, violet and mineral flavors. This is a great value northern Rhône Syrah to serve cool with grilled foods, chicken and pork, which should develop nicely over the next 5 to 8 years.

Deep red/black color. Elegant ripe strawberry, black cherry, spice and floral aromas. Deep, viscous cherry/plum liqueur, brown spice and earthy flavors on the palate backed by firm acidity. Quite ripe and rich, but with enough acidity and tannin to balance. Really well-structured and should age beautifully. A great Gigondas to enjoy now in its primary stage but best 2019–2025.

From husband and wife René Barbier and Sara Pérez, both Priorat royalty, Clos Mogador and Mas Martinet respectively, comes this lovely blend of mostly Garnacha, grown on granite, with Syrah, Cabernet, and Merlot rounding out the equation. Fermented with wild yeasts, we love the rustic qualities of the Dido, produced in a region where clean and polished winemaking is the norm. It is rich, round, and luscious with juicy dark fruits and notes of anise, flowers, toast, and a touch of farmyard, with a long sappy finish. Very Mediterranean without losing its sense of balance and reserve.

All of Ermita's vineyards are located within a 15 minute “tractor drive” of the bodega, which is near the town of Haro in Rioja Alta. Their estate fruit is certified organic, harvested by hand, and fermented with native yeasts. The Crianza is 100% Tempranillo, aged for 15 months in used American oak, for a food-friendly, medium-bodied Rioja with pretty florals, bright red berries, dusky plums, and an easy, earthy finish. AR

40% Syrah, 30% Grenache, 15% Carignan, 15% Mourvèdre, grown in high-altitude vineyards on granite soils in the Roussillon. Black/purple color, complex aromas of blackberry liqueur, black cherry, violets, cocoa, Provençal herbs, blood orange, quite deep and fresh. The palate is supple and balanced with deep black fruits and mineral acidity. A Châteauneuf-du-Pape of the Roussillon, not heavy but with great concentration and with a real mineral kick in the finish from the granite soils. Open a few hours in advance, serve with a grilled steak, pork or lamb. Best after five years in the cellar—really an outstanding southern French red and a great value!

"House of Schiste" is the more serious of Rimbert's wines, a wine that offers a glimpse of the terrain of his village, Berlou, where the highest altitude vines in Saint-Chinian can be found. For those seeking acidity and balance in southern French wine, high altitude is a very good thing. Mostly old vine Carignan harvested at low yields, 1/3 of the cuvée sees time in old wood, giving it structure that contrasts the easy-going, juiciness of "Travers de Marceau." The wine is intensely floral and high-toned aromatically, showing violet, brushy herbs such as fresh thyme, cassis, and the faintest touch of wood. A superb effort. MSB

This is the special cuvee of old-vines from Chateau La Grolet. Aromatically extremely ripe and complex, it has cassis liqueur, fig, prune and cedary notes that continue on the palate that is ripe but balanced with good acidty and structure. Long-time biodynamic farming has given this young wine an earthy complexity and depth that is sadly lacking from today's cookie-cutter, oaky, over-extracted Bordeaux. The finish is long with mineral and acid notes balancing the ripe red and black fruits, cocoa and smoke. Lovely to drink now, this wine should be fabulous in 5 to 10 years or more. Congratulatons to our friend Jean-Luc Hubert and family for making the lovely organic wines of Chateau Peybonhomme and Chateau la Grolet!

This is a great Bourgogne Passetoutgrain from the young and very capable Stephane Magnien, whose great vineyard work and un-forced vinifications are producing superb, elegant Burgundies. The 2012 Cuvée Densité is from older vines of Pinot Noir and Gamay and gets a longer élevage than his "regular" Passetoutgrain. The palate is round and elegant with cherry and strawberry compote but it's well-balanced and refreshing with nice finishing acidity—really a lovely everyday Burgundy at a great price! Serve cool and enjoy.

The Pignard's Morgon Cuvée Tradition is simply superb in 2012. Good friends with Christian Ducroux, the Pignards practise similar methods of biodynamic farming and natural vinifications. Produced from steep hillside vineyards, the wine ferments naturally, with only 10mg of SO2 added and spends a year in vat followed by a year in old barriques. The 2012 vintage was a difficult one for the growers, resulting in very low yields, but producing beautiful wines with pure fruit, light to medium body and firm acidity. The wine shows bright raspberry and strawberry aromas that deepen with darker fruits, earth and roast meats. Very saline and mineral on the palate with complex berry fruits balanced by firm acidity. This is a superb Morgon of terroir that will benefit from decanting or five years in the cellar. Highly recommended! Tasted again after 3 days open, the wine has deepened with aromas of black cherry, mint and spice appearing, the palate shows blackberry, red-currant, licorice and spice infused with minerals in the long finish. Really superb!

One of the few Bordeaux estates to be certified organic, Château de Bellevue has 12 hectares of Merlot and Cabernet Franc on limestone and clay near Saint-Emilion. The grapes are hand-harvested and fermentations are with wild yeasts and the wine is bottled without fining or filtration. The 2010 is an extremely elegant Bordeaux with lovely deep aromas of cassis, blackberry and strawberry with hints of earth and smoke. The palate is supple, deep and well-structured with dense ripe fruit and a more earthy and mineral center than most modern Bordeaux. This is an excellent value and a great example of a more natural Bordeaux, without excessive oak or extraction.Highly recommended. Decant 3 to 4 hours in advance if drinking now, or cellar five years and drink until 2035.

We're getting to the end of the 2011 vintage of this great wine from Bernard and Matthieu Baudry - all Cabernet Franc of course, a blend of 80% from a parcel in St. Louans, where the thin clay/limestone soils give earthy well-structured wines, with 20% from gravel soils near Cravant, giving supple fruit. Organic farming, wild-yeast fermentation, aging in 5 to 10 year-old wooden vats and casks. This is a softer, more easy-going version of the superb 2010, with rounder strawberry, blackberry and earth on the palate but with ample structure and acidity. Which means that this is really delicious to drink right now, served a bit cool, and should keep well for six to ten years or more. Perfect with roast chicken!

Bruno Allion has been farming with biodynamic methods for many years and selling most of his grapes to Puzelat and others in the Loir-et-Cher. Finally our friend Fifi has brought in a tiny quantity of Allion's own production, including this excellent Côt from the 2010 vintage, certified Biodynamic by Demeter and vinified with no added SO2. Crushed blackberry aromas with earth, musk and floral notes. Deep black fruits on the palate, complex and balanced with saline minerals. Finishes with dense fruit and firm acidity. This is a very interesting and tasty natural wine that fits in well with its neighbors at Clos Roche Blanche, Maisons Brûlées and La Lunotte.

We're exited to have this new bottling of Gamay from Thierry and Pierrot! From a parcel of very old vines in organic agriculture. Beautiful aromas of deep peppery plum and blackberry fruit, with violets and bitter chocolate. The palate is deep and dense but light on its feet, with citrus, earth and spicy blackberry fruit that finishes with juicy acidity. The wine gets darker and deeper with aeration, with firm tannins—this should keep nicely a la Clos Roche Blanche.

From 70 to 80 year-old vines in "Petits Monts" and "Grand Monts" towards the top of the slope above Benais, facing roughly south-west, clay over Turonien limestone. This is prime real-estate in Bourgueil. Tasted in January of 2012, this wine showed superb elegance and focus, with the great balance of Loire reds in 2010. Not for drinking young—hold for five years, then enjoy until 2040!

Laurent and Nadège Herbel farm 3 hectares of clay/schiste soils in Rochefort Sur Loire, organic and biodynamic since 2005. This lovely blend of Cabernet Franc and Cabernet Sauvignon is from 40 year-old vines, vinified with minimal extraction and bottled with a bit of carbon-dioxide. Light and pretty with red-currant and strawberry fruit, it should be served quite cool and served with charcuterie, grilled meats, fish and mild cheeses. No added sulfites.

Raventos' 2010 Finca manages to be both light and serious by combining fresh, buoyant fruit with mineral depth and elegant length on the palate. The Xarello grape forms the base of this wine, with some Macabeu and Parallada and three years of bottle age for a touch of savory development around the core of green apple, spicy pear, orange blossom, and lime zest. Crustacean lovers should buy this sparkler by the case! AR

The Olga Raffault Chinon rosé has gotten better and better over the past few years, perhaps it's their move towards organic farming and the fine work of Sylvie Raffault and her husband Eric de la Vigerie. 100% Cabernet Franc, 10-hour maceration and slow fermentation. Lovely bright pink color, hints of raspberry and strawberry fruit, very dry and balanced on the palate with a bit of peach and red berries in the finish with crisp saline acidity. "Particulièrement gouleyant" it says on the label and we couldn't agree more!

This is a super rosé from the following blend: Grenache, Syrah, Cinsault, Mourvèdre, and Rolle. It's pale, salmon-colored in the glass, delicate, with citrus and berry notes, racy acidity, and the kind of silken texture one associates with the most delicious southern French rosés — for the third season in a row, it's ethereal, fresh, and a favorite amongst our staff and customers. The wine is made by a husband and wife winemaking team who purchased the Domaine in 2004 and began systematically converting it to organic viticulture. We love stories like this! Once again, it's a wine I'll be drinking all summer long. MSB